ABSTRACT
Deposition ......................................................................................... 104 4.2.3 Muscle Composition ......................................................................... 105 4.2.4 Inuence of Dietary Protein on Meat Quality .................................. 106
4.3 Energy ........................................................................................................... 107 4.3.1 Ingredients of Fat (Energy) Used in Animal Feeding System
and the Purpose ................................................................................ 107 4.3.2 Inuence of Dietary Energy (Fat) on Muscle Composition:
Fatness and Leanness ....................................................................... 108 4.3.3 The Impact of Dietary Energy (Fat) on Meat Eating Quality .......... 110
4.3.3.1 Flavor, Aroma, and Taste ................................................... 110 4.3.3.2 Tenderness, Texture, and Juiciness .................................... 111
4.3.4 Nutritional Value .............................................................................. 112 4.3.5 Color Associated with Lipid (Fat) Oxidation ................................... 113 4.3.6 Diet, Muscle Glycogen, and Meat Quality ....................................... 114
4.4 Vitamins ....................................................................................................... 116 4.4.1 Fat Soluble Vitamins......................................................................... 117
4.4.1.1 Vitamin E ........................................................................... 117 4.4.1.2 Vitamin A and the Carotenoids ......................................... 118 4.4.1.3 Vitamin D .......................................................................... 122 4.4.1.4 Vitamin K .......................................................................... 122
4.4.2 Water Soluble Vitamins .................................................................... 123 4.4.2.1 B Vitamins ......................................................................... 123 4.4.2.2 Vitamin C ...........................................................................124
